Sherry has long had an unfair reputation. Dismissed as the stuffy drink of choice for aging British aristocrats, or sickly sweet jug wine more suited to cooking than drinking. Fortunately the variety and quality of sherry is being rediscovered. Sommeliers and bartenders are putting it back on menus and serving up classic, sherry-based cocktails from more than a century ago. This cocktail takes its name from the musical “Adonis,” one of the first Broadway hits back in 1884. Easy to prepare and lower in alcohol than most cocktails, it’s a fine way to begin an evening, or end one. I’ve seen some recipes that call for fino sherry, but I prefer to use oloroso or amontillado, such as the ones from Lustau. The richer, rounder flavors of these sherries pair well with a more full-bodied sweet vermouth like Carpano Antica. Orange bitters are key as the citrus pulls it all together.

We can’t get this creamsicle-like cocktail off our brains. Perfect for that springtime happy hour or served as a batched cocktail for your next shindig. Don’t forget to mix this Jazzy Hour up on April 19th for National Amaretto Day!

This cheeky cocktail is sour and bitter with a sweet finish. It reminds us of a melted Popsicle on a hot summer day. Bartender Angie selected the gin for its key lime and juniper flavors. It’s distilled locally in the heart of Chicago at CH Distillery on Randolph Street, just less than two miles from both our Downtown and South Loop locations.

On Second Thought is a twist on the classic cocktail, The Last Word. Bartender Colleen wanted to use Rhubarb Tea Liqueur, an 80-proof spirit that’s a blend of rhubarb, lemon, and beets, along with spices like cardamom, pink peppercorns, and coriander. It compliments the gin well and creates a mix of floral and bitter flavors with a tart bite – very similar to the taste of Sweetheart candies. Super delish!

The real MVP in this cocktail is the Combier Pamplemousse. It gets its flavor and light pink color by steeping hand-picked rose petals in neutral alcohol. Pretty cool, huh? Typically paired with Champagne, Bartender Brittney decided to mix it with tequila. Our Pink Pearl is the ultimate patio sipper and is as simple and delicious as it gets.

We’re digging up an old classic. The Brandy Alexander is sweet as a candy bar and is full of nutmeg, eggnog and cinnamon flavors. Bartender Brittney describes the flavors as the bottom of an ice cream tub – and we couldn’t agree more. Speaking of ice cream, if you’re looking to shake things up, try blending all of the ingredients with two scoops of vanilla ice cream for one delicious treat.

It’s tiki time! Our Big Mama is full of tropical flavors that will have you feeling like you’re floating on a flamingo raft somewhere under the sun. This tropical cocktail is a polite mix of lime, ginger, almonds, cinnamon, pineapple, and lemon. The savory sweet combo will have you making another and another and another.

Looks like a Manhattan, tastes like a dream. Bartender Ian built this cocktail based off of what our Founding Fathers were drinking, which apparently included a lot of rum. Back then colonists considered alcohol an essential food group, a cure-all for the sick, and an important ingredient that held their society together. We think this boozy mix is exactly what Adams, Washington and Hancock would sip while discussing today’s politics.

As we get ready to welcome spring, consider adding this mix to your cocktail rotation. Let’s Get Away is a smokey and floral combination with light citrus flavors that is super refreshing and is sure to stop you in your tracks. Bartender Brittney created this beautiful concoction for the moments you need to just get away…